4 Quick, Healthy and Delicious Recipes for Dinner

I've been trying my best to stay somewhat healthy during these trying times and have decided to share with you four tried and tested recipes that I've enjoyed making for dinner. Bonus, these recipes are very easy and quick to make with ingredients that can easily be substituted what ever you have in your fridge and pantry or even for your favourite vegetables. 

I hope you give these recipes a try and let me know what you think of them. Also, please share your recipes that you've been making as well. I would love to try it out! :)

Chick Pea Salad

Ingredients:

• 2 cans of Chick Peas (Drained and Rinsed) 
• 1 English Cucumber Diced
• 2 Roma Tomatoes Diced
• 1/2 Red Onion
• Fresh Parsley / Cilantro / Dill for garnish
•  Salt & Pepper for taste
• Half Fresh Lemon for dressing

Instructions: Dice all your veggies into cubes and place it into a bowl. Add your chopped up garnish and seasoning into the bowl and gently toss to combine.  Voila - You've made a Chick Pea Salad!

Chicken and Bok Choy Stir-Fry

Ingredients:

• 2 Chicken Breast (Chopped in cubes)
• 5 Bok Choy Leafs (Chopped in chunks)
• 2 Carrots (Sliced thinly)
• 1/2 Red Onion (Diced)
• 1 tbs Fresh Ginger (Diced)
• 2 Cloves Garlic
• 2 tsp black pepper
• 1 tbs garlic oil / Sesame oil
• 2 tbs soy sauce
• 1 tsp sugar

Instructions: 

1. Marinate chicken with sugar, 1 tsp soy sauce, garlic oil, and 1 tsp black pepper and set aside for half hour while you prep the other ingredients.
2. Chop / Dice all your vegetables.
3. Heat your wok or non stick frying pan over medium heat and add diced garlic and ginger and cook it for a couple of seconds. Add onions and cook it for another couple more seconds. Once cooked, add marinated chicken stir fry it until it's cooked.
4. Add carrots to the chicken and cooked until somewhat softened and then add the white stem of the bok choy. 
5. Season your stir-fry with 1 tsp black pepper and 1 tbs soy sauce.
6. Once this is cooked, turn your stove off and add the green part of your bok choy and let it cooked in the heat of your stir-fry. 

Optional: 

• Add 1/2 tsp dry cherry to neutralize the bitterness of the bok choy
• Serve with steamed Rice

One Pan Mexican Quinoa

Ingredients:

• 2 cloves garlic
• 1 cup quinoa
• 1 cup chicken / vegetable broth
• 1 jalapeno (optional)
• 1 can black beans (drained and rinsed)
• 2 Roma Tomato (Diced)
• 1 cup corn kernels (frozen, canned or roasted)
• 1/2 cup diced olives
• 1 tsp chili powder
• 1/2 teaspoon cumin
• Pinch of black pepper to taste
• 1 lime (Juiced)
• 2 tbs fresh cilantro for garnish

Instructions: In a large skillet over medium heat, add garlic and cook it for 30 seconds. Once cooked, add the rest of your ingredients and bring to a boil. Cover your skillet, reduce your heat and simmer until quinoa is cooked through which takes about 20 - 30 mins. Voila - You've made one pan Mexican quinoa!

Optional: 

• Sliced / Diced Avocados 

Chicken, Snow Pea and Cabbage Stir-Fry

Ingredients:

• 1/2 Cabbage
• 2 cups of snow peas
• 1 carrot thinly sliced
• 2 chicken breast
• 1 tsp dried oregano
• 1 tsp dried thyme leave
• pinch of salt and pepper for taste

Instructions: 

1. Cut cabbage into 2 inch squares (or a size similar to that) 
2. Heat your wok or non stick frying pan over medium heat and cook chicken until it's fully or 90% cooked. 
3. Once chicken is cooked, add carrot,  cabbage and snow peas as well as seasoning and cook veggies until the consistency is to your liking. (I personally like my veggies a little crunchy)

Optional: 

• Serve with Tzatziki

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You can always head here to find looks featured on my Instagram and fun videos here on my YouTube Channel.

If you're looking to support some small businesses during this tough time then please head here - A blog post written by InTheFrow.

If you're looking for something to binge watch on Netflix then this blog post is the one for you.

Nadia J.